Vegetable tart

Ingredients for 4 servings:

• 1 pack of puff pastry, round Ø 32 cm
• 1 egg(s)
• 125 g herb cream cheese
• 30 g cheese, grated
• 2 m.-large zucchini
• 1 eggplant(s)
• 4 large carrots
• Olive oil, for brushing
• salt and pepper
• Cayenne pepper
• chili flakes
• some lemon juice, for drizzling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Place the dough in a buttered tart pan. Mix the cream cheese with the eggs and grated cheese, and season generously with the spices. Cut the carrots into medium-thin strips so they are still flexible. This works well with a mandoline or vegetable peeler. Cut the eggplant and zucchini into thin strips, and halve the eggplant strips lengthwise. Drizzle with lemon juice to prevent them from browning. Spread the cream cheese and egg mixture evenly over the dough. Layer the vegetable strips alternately, starting from the outside in, into the tart. Brush the vegetables with olive oil and sprinkle with a little salt and pepper. Bake in an oven preheated to 200°C on the lowest rack using conventional heating for about 45 minutes.